Recipe courtesy of Curtis Aikens
Spinach and Kale Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 86
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 8
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 293
Ingredients
2 tablespoons olive oil
1 red bell pepper, diced
2 garlic cloves, diced
1 bunch of Kale, chopped
1 bunch of spinach, chopped
Salt and freshly-ground black pepper to taste
4 tablespoons balsamic vinegar
Directions
- Heat the oil in a pan and cook red bell pepper, garlic, and kale about 5 minutes, covered. Add spinach, salt and black pepper, and cook about 5 minutes more. Stir in the balsamic vinegar. Serve hot.